Fish fillet

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Fish
The British have kippers, the Japanese have grilled mackerel, and here in the U.S., we have lox. But what about eating a poached or broiled fish fillet in the morning? There's something decadent about it (especially when the fish—which in this New York Times recipe is flounder—comes with a sunny-side-up egg). There's also this quick, simple broiled salmon recipe, which is rich in omega-3 fatty acids, vitamin E and iron.
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